Sucralose

Sucralose is a non-caloric sweetener, also known by the trade name Splenda. In the European Union it is also known under the E number (additive code) E955. It is 500–600 times sweeter than sucrose, making it roughly twice as sweet as saccharin and four times as sweet as aspartame. It is manufactured by the selective chlorination of sucrose, by which three of sucrose's hydroxyl groups are substituted with chlorine atoms to produce 1,6-dichloro-1,6-dideoxy-β-D-fructo-furanosyl 4-chloro-4-deoxy-α-D-galactopyranoside. Unlike aspartame, it is stable under heat and over a broad range of pH conditions, and can be used in baking, or in products that require a long shelf life.

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Sweetener: A sweetener is a food additive which adds the basic taste of sweetness to a food....

E number: :For the mathematical constant see: e (mathematical constant)....

Sucrose: Sucrose is the common chemical name for table sugar. Sucrose is a disaccharide; each molecule of sucrose consists of two "simple sugars" (monosaccharides)....